| Course Name | The Elderly Nutrition |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| YB 260 | Fall/Spring | 2 | 0 | 2 | 3 |
| Prerequisites | None | |||||
| Course Language | Turkish | |||||
| Course Type | Elective | |||||
| Course Level | Short Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | To understand the importance of nutrition in the elderly. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | Definition of Nutrition. the importance of nutrition. Food groups and food supplements. Food purchasing, preparation, cooking and preservation techniques. Food-borne diseases and hygiene. Protein metabolism and energy consumption in old age. carbohydrate, fat, and fluid status and requirement in old age. metabolism and requirement of vitaminin in old age. Mineral status and needs in old age. The importance of the senses of taste, smell and touch the elderly nutrition. Oral health of the elderly. Age-related muscle loss and cachexia nutrition. Age-related gastrointestinal, cardiovascular, metabolic and respiratory diseases, nutrition. age-related effects of nutrition hematopoiesis |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Definition of Nutrition. the importance of nutrition | |
| 2 | Food groups and food supplements | |
| 3 | Food purchasing, preparation, cooking and preservation techniques | |
| 4 | Food-borne diseases and hygiene | |
| 5 | Protein metabolism and energy consumption in old age | |
| 6 | carbohydrate, fat, and fluid status and requirement in old age | |
| 7 | metabolism and requirement of vitaminin in old age. | |
| 8 | mid term exam | |
| 9 | Mineral status and needs in old age. | |
| 10 | The importance of the senses of taste, smell and touch the elderly nutrition | |
| 11 | Oral health of the elderly | |
| 12 | Age-related muscle loss and cachexia nutrition | |
| 13 | Age-related muscle loss and cachexia nutrition | |
| 14 | Age-related gastrointestinal, cardiovascular, metabolic and respiratory diseases, nutrition. | |
| 15 | Age-related effects of nutrition hematopoiesis | |
| 16 | Final exam |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | 5 | |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 5 | 20 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 35 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 60 | |
| Weighting of End-of-Semester Activities on the Final Grade | 40 | |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 15 | 2 | 30 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 5 | 2 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 8 | |
| Final Exams | 1 | 10 | |
| Total | 90 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | To have the required contemporary theoretical and practical knowledge in his/her field | X | ||||
| 2 | To use the material and technology related to his/her field, and make their maintenance, use the information and communication technologies at basic level | X | ||||
| 3 | To have the competency to recognize the problems in his/her field, analyze them, develop evidence-based solutions and have the ability to share their suggestions with others | X | ||||
| 4 | To be aware of legal responsibilities, conduct basic studies in her/his field independently | X | ||||
| 5 | To communicate with patients, relatives and colleagues properly, comprehensively, honestly and explicitly, transfer his/her thoughts and knowledge through written and oral communication | X | ||||
| 6 | To take responsibility as an active team member during the practices in his/her field | X | ||||
| 7 | To commentate and evaluate the scientific information with a critical approach by the help of knowledge gained in his/her field | X | ||||
| 8 | To comprehend the importance of lifelong learning, to determine and meet her/his learning needs, to develop herself/himself by monitoring the development in science and technology | X | ||||
| 9 | To act by considering the universal ethical values, social and cultural characteristics | X | ||||
| 10 | To know the concepts of occupational safety, patient safety, environmental protection and quality, and fulfill the requirements | X | ||||
| 11 | To be able to follow information in his field and communicate with colleagues in English at least a level of European Language Portfolio A2 General Level | X | ||||
| 12 | To show holistic approach to elderly in terms of physical, emotional and socio-cultural aspects | X | ||||
| 13 | To determine the needs at nursing home and carry out activities for development | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
